"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for TOMATO CASSEROLE, by , is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebecca Millsaps West, Natchez Trace Chapter


5 or 6 c tomatoes, diced
Table salt, to taster
Ground black pepper
2 T cornstarch
1/4 c fresh basil, finely diced
1 large onion, diced
2 T salted butter
1 c mayonnaise
1/2 c sour cream
2 c cheddar cheese, grated
2 -3 T bacon bits, optional (I use Hormel Real Bacon Bits)
1 bag salad croutons

Preheat oven to 350F. Spray a large casserole dish. Crumb the croutons in a food processor. Pour in dish to make the crust. In a large bowl, combine diced and drained tomatoes, basil, salt, pepper, and cornstarch. In a second bowl combine onion and butter and microwave for two or three minutes until translucent. Combine the two mixtures and stir in the mayonnaise, sour cream, 2 cups grated cheddar cheese, and bacon bits. Top with sliced tomatoes arranged for the appearance of the dish or reserve a few tablespoons of the crouton crumbs for topping. Bake about 30 minutes, until bubbly and cheese is well melted.




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